Oh, it looks like the right thing. For the stuff I'm mentioning you need to turn it into flour to make the flatbread.
You are viewing a single comment's thread from:
Oh, it looks like the right thing. For the stuff I'm mentioning you need to turn it into flour to make the flatbread.
When we make that, we boil the root and then grind it. This helps to remove the starch.
Yes, and after you boil it. You need to smash it and then squeeze the water out until you have the powder. Then you use that to make bread on a flat iron.
You take the mashed casava into cloth and squeeze it. The drying part you should do after you cook it. By flat iron I mean something flat where you can spread the powder and cook it to form the bread. After it is cook, you'll need to dry it, so it keep its shape.